Taken today: a happy pot of Greek oregano is surrounded by volunteer, easy to grow Swiss chard in the unheated, homemade greenhouse.
Chives, basil, Greek oregano, lemon thyme, Italian parsley, and lemon balm. It’s the middle of November in zone five Missouri, and five of my six favorite herbs are still thriving in the kitchen garden, despite weeks of heavy frosts and several nights in the 20s. Even some of the heat-loving basil lasted until a week ago, thanks to some old bed sheets and a plastic tarp.
When my publishing network, BlogHer, asked if I was interested in writing an article for their Go Green to Save Money series, I immediately thought of homegrown herbs. They’re easy to grow, cheap to keep, don’t require lots of space or attention, and aren’t usually bothered by diseases and pests. They’re pretty to look at, bursting with flavor, and far fresher than those pricey little packets at the store.
Want to learn more? You’ll find my article, Growing (and Using!) Your Own Fresh Herbs: My Six Favorite Varieties, on Farmgirl Fare.
Do you grow any herbs in your garden? Any favorite varieties, stories, growing tips, or recipes to share?
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